Nutritional and antinutritional values of leaves and stems of Ocimum tenuiflorum L.

Ocimum tenuiflorum L., commonly known as ruku in Malaysia, is usually cultivated as a garden ornamental plant because of its small purplish and some yellowish flower. Additionally, the young leaves of O. tenuiflorum L. are used to make Nasi Ulam. In this study, we investigated the nutritional values of O. tenuiflorum leaves and stems to find a rich source of essential nutrients needed in daily diet. High pressure liquid chromatography (HPLC) and gas chromatography/mass spectrophotometer (GC/MS) methods were used to measure the amino acid and fatty acid content of leaves and stems of O. tenuiflorum L. The result of antinutritional compositions of the leaves and stems displayed as a safe range of compounds that were effective to increase absorption of nutritional compound by body cells. The result of fatty acid profile showed that the butanoic acid as the highest amount of fatty acid content in stems and leave compared to other fatty acid compositions. The result of amino acids profile indicated that αaminobutyric acid and cysteine (non-essential amino acid) showed the highest and the lowest amount of amino acid content in stem and leaves consequently. Vitamin E and C showed the high and lowest amount of vitamins content in the leave and stem, respectively. In conclusion, the result of antinutritional and nutritional contents of O. tenuiflorum L. leaves and stems clearly indicated that the antinutritional compounds were in the safe range. The amount and nutritional content of the leaves and stem proved that this plant a good source to improve our body health system.